Determination of antioxidative activity of gluten free sourdough and bread with DPPH method

Granter

University of ZagrebFaculty of Food Technology and Biotechnology

Lower level organizational units

Department of Food Quality ControlLaboratory for Food Quality Control

Place

Zagreb

State

Croatia

Scientific field, discipline, subdiscipline

BIOTECHNICAL SCIENCESFood Technology

Study programme type

university

Study level

undergraduate

Study programme

Food Technology

Academic title abbreviation

univ. bacc. ing. techn. aliment.

Genre

undergraduate thesis

Language

Croatian

Defense date

2017-09-19

Parallel abstract (English)

Coeliac disease as a modern life chronical disease, affects higher number of today’s population, so there is need to increase nutritive value and quality of gluten-free products. People who suffer from coeliac disease do not tolerate gluten, protein that highly affects the quality of baker’s products. In the production of gluten-free bread, there is increasing popularity of adding legume flours, and there is even more interest in use of sourdough, since it increases nutritional value and sustainability of these products. The main aim of this thesis was to determine antioxidative activity with DPPH method in samples of gluten-free sourdough and bread prepared with or without addition of yellow pea flour with acidification from various types of lactic acid bacteria. Based on obtained results, it is found that acidification with lactic acid bacteria increases antioxidative activity of sourdough and bread, meanwhile addition of yellow pea flour it decreases.